An old recipe for quick cold salting of milk mushrooms
This old recipe for quickly salting milk mushrooms in a cold way will help preserve the collected mushrooms for the long winter. Although soaking lasts from 2 to 5 days, pickling itself is a very quick process. The ingredients in the recipe are the most common, but the end result is an incredibly tasty and aromatic dish.
- 5 kg of soaked mushrooms;
- 300 g salt;
- 10 cloves of garlic;
- 5 dill umbrellas;
- 8-10 bay leaves;
- 15 black peppercorns.
A quick method of salted milk mushrooms is prepared according to the step-by-step instructions described below.
- Rinse the soaked milk mushrooms in plenty of water and place on a wire rack to drain excess liquid.
- Pour a thin layer of salt into prepared sterilized jars.
- Apply a layer of milk mushrooms so that it does not exceed 5 cm.
- Sprinkle salt, chopped garlic, black peppercorns, bay leaves and dill umbrellas on top.
- Lay out the milk mushrooms, sprinkling each layer with preservative and other spices, to the very top.
- After filling the jars, compact the mushrooms with your hands and close with nylon lids.
- After a day, the mushrooms release juice, which becomes brine when mixed with salt.
- Place in the basement or refrigerate for 25-30 days. After the set time, the mushrooms will be ready to eat.
How to pickle milk mushrooms using the classic recipe using a hot method
As containers for pickling, enamel containers with a wide neck or oak barrels are used, which are pre-washed with soda and dried in the sun.
To prepare you will need:
- freshly picked milkweed - 2.5 buckets;
- water - 6 l;
- salt - 18 tbsp. l. with a slide;
- bay leaf, black peppercorns - 1 pack each.
Clean and rinse the mushrooms. For severe stains, soaking in water for a few minutes is allowed in order to get rid of dried leaves and dirt.
Pour water into a large container, for example an enamel bucket, and bring it to a boil. Then place the prepared mushrooms in it. Blanch the milk mushrooms in boiling water for no more than 5 minutes, remembering to skim off the foam.
Drain the milkweed in a colander and prepare the brine: boil water with added salt at the rate of 3 tbsp. l. per liter Remove the brine from the stove.
Place bay leaves, peppers in pre-prepared jars and start adding mushrooms, caps down. Pour hot brine into jars. Allow the liquid to seep down and add brine. After this, close with plastic lids.
Hot method without brine: lay layers, sprinkle each with salt
After some time, when the jars of mushrooms have cooled, the lids should be opened and the liquid level checked. Top them up with brine as needed, close them and take them to a cool room. The dish is ready to serve after 40 days.
Important! The classic recipe is prepared without the use of herbs and garlic.
Lightly salted milk mushrooms using the hot method
The milk mushrooms are moderately spicy, crispy and not too salty. For the lightly salted snack you will need:
- laticifers - 1 kg;
- salt - 40 g;
- peppercorns - 10 pcs.;
- garlic - 3 cloves;
- Dill seeds;
- Bay leaf;
- horseradish root.
Soaking lasts 2 – 3 days. Boil – 10 – 15 minutes. Place the milkweeds in jars, sprinkling them with salt and adding spices. A piece of horseradish and garlic are finely chopped and placed in a jar.
After compacting the mushrooms so that there are no voids left, add salted boiled water on top.
Cover with plastic lids and refrigerate for a month.
Pickling black milk mushrooms
Since ancient times, black milk mushrooms have been collected in Siberian forests. These aromatic mushrooms are not only very tasty, but also healthy. How to salt black milk mushrooms at home so that it is pleasant and not embarrassing to serve. They can be cooked in the same way as their white counterparts, hot or cold. There is an option for simple pickling with onions.
Ingredients:
- a bucket of milk mushrooms;
- 350 g salt;
- 5 onions.
The combination of mushrooms and onions is ideal in taste. If these products are salted together, you get a ready-made snack.
Milk mushrooms are soaked for 3-5 days. The water is changed regularly. After soaking, you need to wash the mushrooms and cook.
Salt, milk mushrooms and onion rings are laid out in layers in an enamel pan.
Heavy oppression is placed on top. The pan is placed in a cool room for 40 days.
Prepared mushrooms must be placed in jars and refrigerated. It is not recommended to store the product for more than a year.
Knowing how to pickle white milk mushrooms and their black counterparts, you don’t have to be afraid that there will be a shortage of savory snacks for the holiday table. Mushrooms are used for cold appetizers, salads and savory Italian pastries. Properly salted mushrooms are very tasty in their natural form. They can be served with onions, butter and sour cream.
A simple video recipe for crispy and aromatic mushrooms with vinegar
Well, for those who prefer pickled mushrooms, we have prepared a video recipe for a delicious marinade with vinegar, which can be replaced with citric acid. The convenience of this method is that we roll the workpiece into jars and store it without refrigeration.
So you have become acquainted with several ways to pickle milk mushrooms. Choose any one. Try it. And don't forget to hide the jar for the New Year.
And you know what, bother and select identical milk mushrooms for this jar. That's right one to one!
Bon appetit!
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Hot salting of raw milk mushrooms
In numerous sources offering culinary recipes, you can find a variety of formulations and names. Salting raw milk mushrooms using a hot method involves boiling the mushrooms, bypassing the soaking process.
To do this, cleaned dry milkweeds are sent to boiling water, adding enough salt so that its taste is noticeable. After boiling for half an hour, place in a colander to allow the liquid to drain completely. In this recipe, salt is added in the amount of 50 g per 1 kg of mushrooms.
Milk mushrooms for pickling should be placed with their caps down.
Place currant leaves, cherries, dill seeds and chopped garlic at the bottom of the container, add a layer of salt (2 tbsp), then milk mushrooms. Each layer must be sprinkled with salt. The top one is additionally covered with horseradish leaves.
Cover with gauze and place a weight. The filled container is placed in a cold place for 45 days. During this time, the mushrooms will actively release juice. It should cover the mushrooms completely. If there is not enough juice, you can add cold boiled water to the container.
How to salt milk mushrooms at home
There are 3 main ways to pickle milk mushrooms: hot, cold and dry. Each of them has its own characteristics. How to salt milk mushrooms at home correctly to achieve the expected result. The advantage of the hot method is the speed of the process. Can be done in a few hours. The cold version takes several days, but the mushrooms are softer and more flavorful.
It is imperative to follow the recipe in order to completely eliminate the natural bitterness of mushrooms. Regardless of the method chosen, soaking and cleaning are required.
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Hot salting of milk mushrooms
The choice of method depends on the availability of free time. Salting milk mushrooms using the hot method at home does not require much effort or expensive ingredients. The bitterness completely disappears from the mushrooms, they retain their structure and remain crispy.
To prepare 8 liters of product you will need the following ingredients:
- 5 kg of milk mushrooms;
- 2 large spoons of salt per 1 liter of water;
- 2 tablespoons whole black pepper;
- 10 peas of allspice;
- 4 star cloves;
- 2 bay leaves;
- 4 cloves of garlic;
- dill;
- 4 currant leaves.
The presence of spices gives mushrooms a unique aroma and unique taste. Despite the impressive list of components, the hot method is quite simple, not labor-intensive and economical.
The average cooking time for milk mushrooms is 20 minutes. But it is best to determine their readiness by appearance. If the mushrooms have settled to the bottom, then they are completely ready.
Cooking method:
- The milk mushrooms must be soaked in salted water for 3-4 hours. Then they are washed with a brush, removing debris.
- Water is poured into the pan. It should be 2 times more than mushrooms. For each liter, add one and a half tablespoons of salt. In this composition, the mushrooms are boiled for 15-25 minutes. They should sink to the bottom.
- In another pan, a spicy brine is prepared, which includes seasonings and 2 tablespoons of salt per liter of liquid. Don't forget about allspice, bay leaf, cloves and dill. They give the finished product a special taste.
- The boiled mushrooms are poured into a colander, drained a little and transferred to a pan with brine, where they are cooked for another 30 minutes.
- Finally, add the garlic and stir. Currant leaves and a smaller lid are laid on the surface of the mushrooms, which must be pressed down with a weight so that all the milk mushrooms are in the brine.
The pan is placed in a cool place, where it needs to sit for at least a week until it is completely ready.
Cold salting of milk mushrooms
How to salt milk mushrooms in a cold way so that they do not become bitter and become soft. For experienced housewives this will not be difficult, but for beginners, you need to strictly follow the recipe. With the cold method, the result will have to wait a little longer than with the hot method.
For 8 liters of finished product you will need:
- 5 kg of milk mushrooms;
- 250 g salt;
- head of garlic;
- 5 bay leaves;
- 5 currant leaves;
- horseradish root;
- 2 tablespoons black peppercorns;
- a small spoon of sugar.
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Cold salting of milk mushrooms at home begins with soaking. This will take at least 3 days. The water is changed in the morning and evening so that the fermentation process does not begin.
Cooking method:
- To begin the pickling process, you will need a large enamel container. Pour salt into the bottom and add a layer of mushrooms. In this way, the products alternate until all the milk mushrooms are gone. In the middle between the layers you need to add a spoonful of sugar. It will promote the production of lactic acid bacteria.
- Place a smaller lid and a good weight on top of the mushrooms. The products are left in this form for a day.
- Next, the spices are prepared. Garlic and horseradish root are cut into thin slices. Mushrooms should be placed in jars, alternating with spices. They are closed with nylon lids.
- The workpiece is placed in the cellar for a month. The jars can also be placed in the refrigerator. The temperature should be within 5 degrees. The salting process will take at least a month, after which the milk mushrooms can be eaten.
To prevent the product from spoiling, you need to monitor the amount of brine in the jar. If the top mushrooms come into contact with air, they will quickly become moldy and acquire an unpleasant odor.
To avoid botulism, after a month the jars must be sterilized and hermetically sealed.
How to salt milk mushrooms using the dry method
How convenient is the option of salting milk mushrooms in this particular way? It’s interesting that for this you don’t only need to soak the mushrooms, but even wash them. It is enough to remove the debris and wipe the caps.
Place rock salt and milk mushrooms in layers in an enamel pan. A load must be placed on top, and the container is put away in a cool place. If mushroom picking continues, they can be added to the pan, alternating with salt. As a result, milk mushrooms release a lot of juice. They are salted for a month, after which they are put into jars and placed in the refrigerator.
It is recommended to serve the dish with onions, garlic and butter, first cutting it into slices.
A very easy way to pickle milk mushrooms using the hot method
Recipes in which soaking is not used or its time is reduced allow you to prepare the dish in a minimum amount of time. This method is very simple.
Ingredients:
- laticifers - 3 kg;
- salt - 20 tbsp. l. for 1 liter of water;
- black peppercorns - 10 pcs.;
- oak leaves - 5 - 7 pcs.;
- garlic - 5 cloves;
- dill umbrella - 5 - 7 pcs.
Prepared mushrooms are soaked for 1 hour. Place mushrooms in boiling water with salt and spices and cook for half an hour over low heat.
The top layer is compacted by adding dill umbrellas or horseradish leaves
The milk mushrooms are placed in a jar. The brine is filtered and brought to a boil. The hot brine is poured into a jar, covered with a plastic lid and placed in the refrigerator. The dish can be served after 40 days.
How to salt milk mushrooms hot in a pan with cherry leaves
It is recommended to salt milk mushrooms with cherry leaves by analogy with the recipe for mushrooms with horseradish leaves.
The milkweed is soaked, boiled for 15–20 minutes, and drained in a colander.
Place cherry leaves on the bottom of the pan. They help maintain the elasticity of the mushroom pulp. Pour salt and place the milk mushrooms with the cap down, sprinkling with salt.
For 5 kg of laticifers you will need 15-20 cherry leaves. Be sure to put it under pressure and leave it in a cool place. The waiting time will be 30 – 35 days.
